My first popover experience came in a high school home economics class. Over the years I have made this funny little bread a few times, and did so again this week using a recipe from the late Frances Chapman of First Baptist Church in Edgefield.
Before her death in December 2006, Frances had served as the church’s administrative assistant for 27 years. She and her husband had four daughters – Dorothy, Nancy, Eleanor, and Sara – who grew up in the church but now live in other places.
Edgefield First Baptist is a growing church, averaging around 235 for Sunday morning worship. Stacy Williams has been pastor there about four years, replacing the former pastor, Tony Hopkins. The associate pastor is Gregory Pittman.
Edgefield First Baptist is a church with a strong mission feeling. This fall one of their members, Lynn Rearden, a nurse, is in American Samoa working with medical missions.
Frances contributed several recipes to the church’s cookbook compiled by the youth missions organizations, but it was the one for popovers that caught my eye.
Popovers are usually served at breakfast but can be served at brunch or lunch. You have to have a good jam or jelly to poke in the little hole.
When you look at the recipe, you will think the baking powder and shortening have been omitted by mistake. Not so. The popovers rise because of the steam they create, so don’t open the oven door while they are cooking.
As they rise, they form a hollow in the center. When served, sometimes the little hole forms in the base of the popover and sometimes the base is a solid crust. Then you have to open the little hole with a knife in the bottom crust to get into the hollow center. Into the little hole, put a dab of jam, eat, and enjoy away!
Popovers can be baked in muffin tins. They take on a better shape if you use a popover tin, which is much like a muffin tin but deeper and more narrow.
If you are having house guests over the Thanksgiving weekend, consider serving this bread. You may have to get up a bit earlier to have these ready for breakfast, but the resulting popovers will be worth the effort. Try these this Sunday morning. The recipe makes about 10, so if you have some left it will be all right to reheat them for … Sunday Dinner.
Popovers
2 eggs
1 cup sifted flour
½ teaspoon salt
1 cup milk
Preheat oven to 450 degrees.
Grease muffin or popover tins with shortening or lard, no oil.
In a small bowl, beat eggs slightly. Add flour, salt and milk, and beat just until blended. (Do not overbeat.) Fill cups half full.
Bake at 450 degrees for 15 minutes. Reduce oven temperature to 325 degrees and bake 25 to 30 minutes or until a deep golden brown. Makes 8-10.
Note: To serve, make small hole in bottom of popover to the hollow center. Insert small amount of butter and jelly in hole. Replace hole cover. Serve hot.